Text and photos by Stacie Joy
You might have read about C&B Cafe chef-owner Ali Sahin’s fundraising efforts to buy a new oven for his cafe at 178 E. Seventh St. between Avenue A and Avenue B.
Ali is currently baking about 30 to 40 sourdough boule loaves each day that the restaurant is open. When the new oven arrives (it’s being transported here currently from Ohio) he’ll be able to make many more loaves daily, plus different varieties.
Work has already started to transform the back room into a bread-baking station, with workers updating the electrical panels when I arrive. Ali’s sold the tables and chairs that used to occupy the space to make room for the oven, a workbench and maybe a stand mixer. (Ali’s not sure about that yet well as the limited space.)
He looks crestfallen when he tells me that he might have to remove his much-loved turntable and record collection to create additional storage. Rumor has it he’s already gifted out some albums.
The yeasty, crusty yet airy breads are sold out each day, and they are available by preorder only. If you want the sourdough (and trust me, you want the bread) send Ali a direct message on Instagram or stop by to place an order.
He’s also baking in-house loaves for his to-go sandwiches, with a modified menu that includes his breakfast sammies (available with pork belly when in stock, chorizo or beef sausage when not, plus optional sliced avocado) and a grilled cheese.
I do not know Ali but these photos of one man's struggle for his livelihood brought tears to my eyes. And I wish I could buy a bread.
ReplyDeleteIs there a Price list somewhere for his breads?
ReplyDeletei will store this man's record player and records for him! this can't happen!
ReplyDelete@gari - The loaf is massive, and costs $5; it's still warm when he hands it to you. I've eaten bread all over the world, and this is definitely some of the best I've had.
ReplyDeleteAli is the best!
ReplyDeleteThank you for this report and thank you Ali for your inspirational resolve. The bread is awesome and C&B is the best of the East Village.
ReplyDeleteThank you Stacie! The records will definitely be missed, but the wonderful atmosphere in C&B has always been the result of Ali, not the vinyl. Love to him and C&B!
ReplyDeleteThank you Gojira!
ReplyDeleteGojira, do you know qwhen he bakes this (early AM) or it all day long? Thanks again!
ReplyDeleteHi guys, thank you EVGrieve for the support through the years, thank you Stacie for always coming by. Thanks EV for all the support, and love. Right now, I only bake plain sourdoughs. They are about 2.2lbs before bake around 1.8 lbs after, and $5 per loaf. Once the new oven comes in and back room is all ready to go, we will be able to bake different kinds. All our breakfast sandwiches are available and some of the bowls are coming back slowly. For updates please follow our Instagram page. Love to all. Ali
ReplyDelete@gari - I get my bread on Saturdays; pickup starts at 9 AM and goes until 2 PM, so given that the loaves are still warm when I get mine around noon, he must bake them the same morning. The crust is crusty but the loaf is squeezable, and the interior is firm but soft at the same time. Don't know how else to describe it, but you should try it once and I guarantee you'll be back.
ReplyDelete